APRICOT AND AMARETTO CONSERVE

By Grandmax4

Ingredients

• 1 1/2 Pounds Apricot
• 1 1/2 Pounds Sugar
• 1/4 Pint Water
• 3 Tablespoons Amaratto

Details

Servings 4

Preparation

Step 1

1. Halve the apricots and remove the stones. Reserve the stones.

2. Place stones in pot of boiling water for few minutes, then drain. Wrap the stones in a cloth and crack them with a hammer.

3. Remove kernels from the shells and blanch in boiling water. Chop and reserve.

4. Place the apricots, sugar and water in a pot at least twice the size of the misture as it froths. Heat gently, stirring until the sugar is dissolved. Add the kernels and bring to a boil.

5. Boil the conserve 15-2- minutes until setting point is reached. The setting point isreached when a small spoonful is placed on a plate, and when cooled and pushed with the finger, wrinkles form.

6. Remove from heat an dstir in the Amaretto and regurn to boil for 1 minute.

7. Pour the conserve into warm, dry sterilized jars. When cool, cover with waxed discs and seal.

8. Store in a cool, dry place.